How To Ferment Without Airlock
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Wild Fermentation
Author: Sandor Ellix Katz
language: en
Publisher: Chelsea Green Publishing
Release Date: 2016
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Make Mead Like a Viking
Author: Jereme Zimmerman
language: en
Publisher: Chelsea Green Publishing
Release Date: 2015
A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations--no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described "Appalachian Yeti Viking" Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead--arguably the world's oldest fermented alcoholic beverage--can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t'ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: - The importance of local and unpasteurized honey for both flavor and health benefits; - Why modern homebrewing practices, materials, and chemicals work but aren't necessary; - How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; - Hops' recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; - The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; - Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more Whether you've been intimidated by modern homebrewing's cost or seeming complexity in the past--and its focus on the use of unnatural chemicals--or are boldly looking to expand your current brewing and fermentation practices, Zimmerman's welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but--like Odin's ever-seeking eye--focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
Make your own cider Techniques for fermenting and flavoring your cider to make it delicious
This book, and our love affair with apples and cider, started in 1998 — the year we moved onto our smallholding and watched the dormant centenarian apple trees introduce themselves. First came the pink swelling blossom buds, next the riot of white blossoms resplendent and humming with pollinators, then green leaves offering cool summer shade as the small fruits grew into the apples. We soon identified most of them — a Rome variety of some sort, something like a Granny Smith, a Golden Delicious, a Cox’s Orange Pippin, a few towering Gravensteins, and one that was grafted to both Gravenstein and Red Delicious. We were overwhelmed by the quantity: boxes and baskets of apples were stacked along the wall in our small kitchen. Apples seemed to tumble every which way as we tried to make them into sauce, dried rings, steamed juice, pies, crisps, and dumplings. By the next year we had a cider press, and a few years later we were captivated by cider. Surrounded by vineyards, we thought we would be the first cider house in our area. As it turned out, sauerkraut got in the way, but that is another story. Eager to learn as much as we could about growing apples for cider, we visited Nick Botner, described both as a hobby orchardist and a serious world-renowned botanical collector, at his farm in Yoncalla, Oregon, 2 hours north of our farm. We arrived, three of our four children in tow, one early November day, nearly 15 years ago. “Come into my farmhouse, we’ll talk,” Nick said as he invited the five of us in. His wife, Carla, sat us down to coffee and applesauce. A good cider apple contributes to one or more of four components: color, flavor, body, or bouquet. “What kind of apples do you recommend for hard cider?” Christopher ventured. We were sitting there gazing at him like initiates around a sage, waiting for the meaning of life. Or, at least the meaning of apples. “There are a lot of great apples for cider,” Nick said, and we both stared, pen in hand, waiting to scribble down the varieties that we’d never heard of, yet hoped to plant. He told us a good cider apple contributes to one or more of four components: color, flavor, body, or bouquet. He didn’t drop any variety names though. “Do you have the Redstreak?” Christopher asked hopefully. During the eighteenth century, this apple was believed to be the finest cider apple in England. At the time, cider made from the Redstreak commanded the highest prices. Its popularity had diminished by the end of the century and it’s believed that viruses may have killed the remaining trees. Now the apple is rare, even thought to be extinct, as breeders are unsure if the claimed Redstreaks are indeed the Redstreaks.